Cashew Pork Stir Fry
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
8 servings
-
Calories
278 kcal
-
Course
Main Course
Cashew Pork Stir Fry
Report
Here is another easy week night Chinese - American Take- out dish!
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Ingredients
For the Marinade
- 1/4 c soy sauce buy soy sauce made with soy only (tamari). Cheaper brands contain wheat!!!
- 2 Tbsp dry sherry
- 1 Tbsp sesame oil
- 1 tsp ginger
- 1 tsp garlic
For stir fry
- 2 lb pork loin
- 1 cup carrot sliced
- 1 c celery sliced
- 1/2 c green onion sliced into about 1" pieces
- 1.5 c snow peas
- 2 c baby bok choy
- 2 tsp ginger minced
- 1 Tbsp garlic minced
- 2 tbsp peanut oil Add more as neede to stir fry all vegetables, or vegetable oil
For Sauce
- 1 Tbsp corn starch mixed with 1/3 c. water, Argo® brand
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 tsp ginger
- 1/4 tsp sesame oil
- 1/2 cup cashews
Instructions
For Marinade
- Mix all ingredients in a medium bowl.
For Stir fry
- Slice pork into strips, across the grain about 1 inch thick.
- Stir pork into marinade and set aside while you prepare the vegetables.
- Mix sauce.
- Add oil to wok or large frying pan over high high heat.
- Stir fry the pork in small batches.
- When meat is done, drain excess oil and remove to a large bowl.
- Saute all vegetables in the order listed above (The order represents the time the vegetables will take to stir fry, the longest first) just for a few minutes each.
- Drain and add to bowl with pork.
- Add the garlic and ginger to the last batch of vegetables.
- When all the vegetables are done,
- Add the sauce ingredients to the wok and cook for about 2 minutes to thicken.
- Add meat, cashews and vegetables back to the wok and stir to coat with sauce and reheat.
- Serve immediately over rice.
For sauce
- Mix all ingredients together in a bowl. Set aside until the end.
Equipments used:
Notes
- Prepare all ingredients before starting to cook.
- Cook vegetables crisp tender because they will continue to cook when dish is assembled.
- An authentic wok will required much less oil when it is fully seasoned.
- Leftovers can be refrigerated up to 4 days.
- Best if not frozen.
Nutrition Information
Show Details
Calories
278kcal
(14%)
Carbohydrates
8g
(3%)
Protein
29g
(58%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
71mg
(24%)
Sodium
629mg
(26%)
Potassium
635mg
(14%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
4250IU
(85%)
Vitamin C
26.6mg
(30%)
Calcium
66mg
(7%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 629mg | 26% |
| Potassium | 635mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4250IU | 85% |
| Vitamin C | 26.6mg | 30% |
| Calcium | 66mg | 7% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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